Patriotic Rocket Pops: Fruited But Definitely Not Plain!

I just got back from a visit to Colorado to spend a few days with family. Since I usually only get to visit over the winter holidays, I had forgotten just how hot it can get there: it was in the high 90’s and low 100’s the entire time. Now, it’s a dry heat, so I found it much more tolerable than it would have been if humidity were added to the mix, but still. 104 is still 104.

So I see delicious and gorgeous popsicle action popping up all over Pinterest and my Facebook feed. Check out this incredible cucumber honeydew margarita “poptail”, for just one example. I made it and can guarantee it is as gloriously refreshing as it looks. But I also wanted to make one of my own, with fruit, no dairy, and and no refined sugar, so I could enjoy with abandon. A frozen smoothie, really. Since next week is (already!) the 4th, why not run with the theme?

All of the below is easily adaptable to your own preferences, of course, and will make approximately 6 popsicles, depending on the size of your molds.

You’ll blend and freeze this in three phases, as you may have surmised. First blend the ingredients for the red layer and pour into your molds. Freeze for about 2 or 3 hours. Same goes for the middle white layer, layer two: rinse (your blender) and repeat. Freeze for about an hour this time, just enough to set up.

Then divide the blueberries equally among all the popsicles and pour coconut water to cover them. In order to insert the sticks, you’ll want to run them under hot water for a few minutes to help them penetrate the coconut/banana layer – it will only need to push through about an inch or so, but use a little pressure and with the added help of the hot stick, it should be fine. Freeze for about 2 or 3 hours again, or until ready to serve!

And that’s it! This should be an especially fun treat to make and devour with the kids. Hope this helps you enjoy you a sweet and cool holiday, no matter how scorching the thermometer declares it to be!